Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation

Author:

Xu Mengyue1,Qu Yaning1,Li Hui1,Tang Shuangqing1,Chen Chanyou2,Wang Yazhen3,Wang Hongbo123

Affiliation:

1. Research Center of Food Nutrition and Safety, School of Life Sciences, Jianghan University, Wuhan 430056, China

2. Hubei Province Engineering Research Center for Legume Plants, Wuhan 430056, China

3. Hubei Enterprise-College Joint Innovation Center of Healthy Sugar Substitute Product, Wuhan 430056, China

Abstract

Lentinan has important applications in the food and medicine fields. Fermenting Lentinula edodes with Bacillus subtilis natto increased the lentinan extraction yield by 87.13% and greatly altered the molecular structure and antioxidant activity of lentinan. The uronic acid content in the lentinan molecular structure increased from 2.08% to 4.33%. The fermentation process did not affect the monosaccharide composition of lentinan, comprised of more than 90% glucose residues. Fermentation significantly reduced the molecular weight of lentinan and altered its apparent structure. The water solubility of fermented lentinan was increased by 165.07%, and the antioxidant activity was significantly improved. Fermentation using soybean as a substrate may be beneficial for enhancing the activity of Bacillus subtilis natto and producing lentinan with different molecular weights.

Funder

Wuhan municipal university Industry-University-Research Project

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

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